Al Mascaron / Venezia

Calle Lunga 5225 Calle Lunga Santa Maria Formosa Venezia 30122
Opening Hours
Mon, Tue, Wed, Thu, Fri, Sat 12:00 - 15:00
Mon, Tue, Wed, Thu, Fri, Sat 19:00 - 23:00
trending 1351 votes
Tips from the Net @ Al Mascaron
Jerônimo Jê pt
A comida é sensacional, mas o atendimento não, mecânico e até meio grosseiro. O preço não é barato, mas é justo para os padrões de Veneza e o sabor. Voltaria, mas o atendimento pode melhorar MUITO. Foursquare - October 2017
Armen Osipian en
In a city where everyone is walking around trying to find authentic Venetian seafood this place shines. It is harder and harder to find this and I'm so thankful they exist. It's busy, so tone down your entitlements when attending. And wait your turn. We saw some extremely rude behavior from fellow Americans there. Delicious food, very sweet people. Chug wine by the liter, slurp your clams. GooglePlace - September 2017
Jiin Choi en
One server in this restaurant made me quite upset. I asked him to bring the wine glass for my wine as he only brought me the cup for the water(even that water was not still water but was very flat sparkling water even though I ordered the still one). He just pointed the cup with his finger so I asked him to bring the wine glass and he almost thumped the glass on the table. And the food....was ok but I don't believe the ingredients were prepared properly as I could feel the mud when I was chewing the clam. Terrible experience ever in Venice. GooglePlace - July 2017
Joshua Davenport en
Absolutely loved it. This is one of the best dining experiences I've ever had. The owner actively works the tables and engages with guests, and the food is absolutely outstanding (the house red wine is also quite good and reasonably priced). Reservations are recommended, it isn't large and is very busy. Overall, it is a restaurant run by people who like people, so come with a smile and a friendly attitude and you will have an excellent experience. GooglePlace - May 2017
Mark Nierwetberg en
Ok food, mediocre service Foursquare - May 2017